Quick And Easy Pumpkin Pie Recipe

October 18, 2023 Post a Comment

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Easy Pumpkin Pie from www.seededatthetable.com

Description

Pumpkin pie is a classic fall dessert that everyone loves. This recipe is perfect for those who don't have a lot of time or are new to baking. It's quick, easy, and incredibly delicious. The filling is made with canned pumpkin, spices, and sweetened condensed milk, so it's incredibly creamy and flavorful. The crust is made with store-bought pie crust, which saves a lot of time and effort.

Prep Time

Preparation time for this recipe is only 10 minutes.

Cook Time

Cooking time for this recipe is 50 minutes.

Ingredients

The ingredients you'll need for this recipe are:

1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 unbaked 9-inch pie crust

Equipment

You'll need the following equipment to make this recipe:

Large mixing bowl
Whisk
9-inch pie dish
Oven

Method

1. Preheat your oven to 425°F (220°C). 2. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined. 3. Pour the filling into the unbaked pie crust. 4. Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set. 5. Remove the pie from the oven and let it cool completely before serving.

Notes

This recipe is perfect for beginners because it's so easy to make. The canned pumpkin and sweetened condensed milk make the filling incredibly creamy and flavorful, so you don't have to worry about adding extra ingredients. If you don't have a lot of time or don't want to make your own pie crust, you can use a store-bought crust.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:

Calories: 310
Fat: 13g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 300mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 28g
Protein: 6g

Recipes FAQ

Q: Can I use fresh pumpkin instead of canned? A: Yes, you can use fresh pumpkin. However, it will take longer to prepare the pumpkin and cook it before you can use it in the recipe. Q: Can I use a different type of milk instead of sweetened condensed milk? A: No, sweetened condensed milk is an essential ingredient in this recipe because it adds sweetness and creaminess to the filling. Q: Can I make this recipe ahead of time? A: Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 3 days before serving.

Recipe Tips

- To make the filling even creamier, you can add 1/2 cup of heavy cream to the mixture. - If you want to add a little extra flavor to the pie, you can add 1/4 cup of maple syrup or 1/4 cup of brown sugar to the filling. - You can also try adding a little bit of orange zest to the filling to give it a citrusy flavor. - Make sure to let the pie cool completely before serving to ensure that the filling sets properly.